Quiche is one of those dishes like quesadillas, that can be made with just about anything as the filling.  I love quiche but for whatever reason, I do not make it as much as I wish I did.  When I cook a ham, I always seem to make a quiche, but I don’t cook hams that much, since usually they are to large for just the two of us.  When I do cook them, I have a lot of ham left over for many other additional meals.  It doesn’t have to be this way.  Quiche can be made with anything.  I have made many chicken quiches, seafood quiches, vegetable quiches, crab quiches, etc.  I have no idea why lately I seem to get stuck in a rut sometimes, and only make ham quiches.  The most important ingredients in any quiche are eggs and cream.  Anything else is a bonus.  Quiche Is Only Partly French

A lot of times, I prepare the dinner, and leave Larry coking instructions to finish it off.  Sometimes he follows them, other times, not so much.  He did follow my instructions for the quiche, but he left it in the oven a little to long, so it came out a little more brown that what I was hoping for.  But it sure did taste good, and that is always the most important thing when cooking.  I made this quiche with ham, asparagus and mushrooms, and a lot of eggs.  Ever since I discovered the Mile High quiches from Sol to Soul, in Grand Junction, CO,  I have been making them with a lot of eggs, to make them nice and fluffy, and seemingly, a mile high.  Mile High Crab Quiche

Mile High Ham, Asparagus and Mushroom Quiche

Basic Master Dough

1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

 

Pulse the flour, butter and salt in the food processor until it is all blended together and is crumbly.  Then add the egg and cream, and continue to mix until the dough forms into a ball.  Wrap the dough ball in plastic wrap and let it set in the refrigerator for at least 30 minutes before rolling it out on a lightly flourd surface.

 

The Filling

1-1 1/2 lbs cook ham, cubed

1-2 cups mushrooms, sliced

10 pieces of asparagus, cut into 1″ sized pieces

1 TBSP garlic

1/4 red onion, diced fine

olive oil

8 eggs

1/2 cup heavy whipping cream

salt & pepper to taste – white or black pepper is fine

1 tsp nutmeg

1 cup shredded Swiss, Mozzarella, Jack or Geuyrere cheese

basic master dough for crust

 

Preheat the oven to 375* F

Spray a 9″ cake pan with cooking spray.

 

Saute the vegetables in olive oil until they are done, about 5-7 minutes.

Roll out the dough on a lightly floured surface and fit it into the cake pan.  Firmly press the dough into the sides and cut off the remaining dough.  Sprinkle the cheese around the bottom of the dough.  Then add the ham.  Evenly spread the vegetable mixture over the ham.

Mix the eggs, cream, salt & pepper and nutmeg together and evenly pour over the ham and vegetable mixture.  I like black pepper because it is a little more pungent than white pepper, but either is fine.  Most people like to say us white pepper for eggs, but it really boils down to your taste and personal preference.

Once the quiche is made, put it in the oven for about 40-45 minutes, or until the filling is set and does not jiggle.  If the eggs are browning up to much, cover the quiche with foil until it is done.  Once the quiche is done, remove it from the oven and let it cool for about 5-10 minutes before cutting.  Serve it with your favorite side dishes, and dinner is ready.  We made dinner “French” by serving the quiche with French fries, and of course wine.  I served a rich buttery chardonnay since quiche is a light meal made with eggs.

 

 

 

 

 

 

 

Fall is pumpkin season. Like many others, I love fall and I also love all the wonderful things I can do with pumpkin.  I always look forward to this time of year, for both reasons.  If I had my way, I would cook something with pumpkin almost every day during this wonderful season, but Larry puts the kabash on that idea, although he does let me cook with a lot of pumpkin.  It is such a versatile vegetable; there are so many different ways to cook it and use it.  And my only response is … YUM!

Not only do I love pumpkin, but pasta is probably one of my favorite dishes as well.  Again, it is so versatile.  The possibilities are endless.  So, I combined my love for both of these items and made a very tasty, very healthy pasta dish with loads of vegetables, chicken, shrimp and a pumpkin sauce.  Delicious!

I loaded this dish with tons of vegetables, of which the pumpkin is one, and shrimp.  I had a little leftover chicken that I added as well, to give it just a little bit more umph.  As you can see, I put just about everything in there, although my kitchen sink is still in tact.  You can make this meal purely vegetarian or if you are a carnivore like I am, it is good with either chicken, shrimp, sausage, or a combination of any of these.  I am still working on finishing up the last of my HUGE zucchini too, and can you believe, there is still some left.  It’s just not going away.  🙂  They’ll Never Know It’s In There

Pasta with Pumpkin Sauce

1 lb cooked pasta of your choice – I used angel hair pasta

2 TBSP olive oil

1/2 red onion, sliced very thin

1 TBSP garlic

1/2 red bell pepper, sliced thin

1 1/2 cups mushrooms, sliced

1/2 zucchini, cut into matchstick sized pieces

1 large tomato, or in this case, 1/2 of 1 VERY large heirloom tomato, diced large

1/2 cup green onions, sliced thin

1/2 cup champagne, or other light vinegar

1 15 oz can of pureed pumpkin

1 1/2 cups half & half

1/2 cup Parmagiano cheese

1 TBSP fresh parsley, chopped fine

1 tsp dried sage

1/2 tsp nutmeg

salt & pepper to taste

2-3 cups protein choice – either sausage, chicken, or shrimp, or a combination

Mix all the heartier vegetables together and set aside.  Then mix the pumpkin, champagne vinegar, 1/2 & 1/2, cheese and seasonings together and set aside.

Saute the vegetables in olive oil until they are tender, then remove them from the skillet and set aside.

In the same skillet, cook the shrimp for about 5-7 minutes, or until they are completely pink and are done.

Once the shrimp is cooked, add the vegetables and the sauce and mix everything together well.  Since my chicken was already cooked, I added it at this time too.  Cook the sauce for about 5-7 minutes, then add the tomatoes and mix in right before serving so they do not break down.

Once everything is cooked, add the sauce to the cooked pasta and top with more Parmigiano cheese, if desired, green onions and parsley.  To make the meal complete, I served it with warmed sourdough bread with an olive oil and balsamic dipping sauce and a crisp and light chardonnay.  This colorful treat makes for a perfect and healthy fall meal.

 

 

 

October is looking good.  It is also full of delicious recipes.  My friend Diana Holton gets a special shout out for sharing her recipe for pasta with bay scallops, grape tomatoes and asparagus too.  She is my other October Guest Chef along with Sheree Watley.  We Have a New Guest Chef  Both of you did an amazing job.  Now I am really hungry.

Diana and her daughter Erika both are showing off their big smiles for the camera.  Erika and I used to work together, and I met Diana through Erika, quite a few years ago.

Diana’s pasta has a lot of my favorite ingredients – scallops, asparagus, WINE, garlic and grape tomatoes.  I’m in love.  Diana cooks a lot like I do.  She just throws things together without measuring them and things just magically have a way of turning out great.  I am going to try to recreate her recipe for you all based on a picture and an ingredient list.  Diana, please let me know how I did.

Diana’s Pasta with bay Scallops, Grape Tomatoes and Asparagus

2 lbs bay scallops, rinsed and cooked

2-3 TBSP butter

1 TBSP garlic

2 cups dry white wine, (Diana used Sauvignon Blanc)

1/2 lb asparagus, cut into about 1″ pieces

1 cup grape tomatoes

salt & pepper to taste

1-2 TBSP corn starch

cooked pasta (Diana used linguini)

 

Cook your pasta according to the package directions.

In a large, hot skillet, add the butter and saute the garlic for about 1 minute, then add the scallops.  Cook the scallops for about 3 minutes, or until they are soft and tender.  Remove the scallops and set them aside, but keep the butter in the skillet.  Add the asparagus and the wine.  Mix everything together thoroughly, making sure to scrape the skillet and gather up all the leftover scraps on the bottom.

Add the scallops back in to the skillet, as well as the tomatoes and salt and pepper.  Combine all the ingredients and toss well.

Take a little of the liquid and mix with the corn starch in a separate cup, then add to the sauce mixture, mixing everything together thoroughly.  Bring the sauce to a boil, then reduce the heat to a simmer, and continue to cook for about 5-7 minutes.  When the sauce is thickened to your desired consistency, top the pasta with the sauce and mangia!  Enjoy with the same wine with dinner that you used for the sauce.  This is a quick, easy and delicious meal that can be made in just minutes.

Diana, thank you for sharing your recipe with me and “A Jeanne in the Kitchen”.  I know Dave enjoyed this meal.  I certainly would too.

Any and all ideas and recipes are always welcomed.  Just send me pictures of YOU, the chef, along with pictures of your dish and the recipe, to my email address at ljbjej@q.com.  I also need your contact information so I can get in touch with you and let you know when you and your recipe will be featured.  I am always interested to know what’s cooking in your kitchen.

 

 

 

 

 

 

 

 

I love it!  I sent the call out looking for guest chefs, and lo and behold, you came forth.  I love seeing what’s cooking in your kitchens.  I get inspired with all your fabulous dishes.  October’s Guest Chef is none other than Sheree Watley, from

View from the Back

Doesn’t she have a gorgeous smile?

Sheree’s recipe is something sweet, something decadent, and something chocolate.  It doesn’t get much better than that, right?!  Sheree says her “beloved doesn’t believe a meal is complete without dessert”.  I am right there with him, believe me.  I always need something sweet after dinner, even if it is only just a bite or two.  Sheree makes a lot of different kinds of desserts too, because her beloved is “none too keen on eating the same dessert several days running. This means I either have to make a small amount or something that’ll easily freeze in portions”.   I like your way of thinking Sheree.

Sheree is sharing her recipe for Her Easy-Peasy Chocolate Pudding.

“This chocolate dessert falls into the former category and, what’s more, tastes quite different depending on whether it’s hot or cold – a result! It’s also rather indulgent and you can easily serve a smaller portion after several courses, either cooking it before dinner or while guests enjoy the cheese course. Furthermore, it’s made with ingredients that most cooks will have in their fridge and cupboards”.  This is already sounding like a win/win for me.  Decadent, versatile, and easy-peasy.  I LIKE it.

Sheree’s Easy-Peasy Chocolate Pudding

Easy Peasy Chocolate Pudding – Guest Chef Sheree Watley 1021 2019

100g (31/2oz) dark (semi-sweet) chocolate

2 tbspdulce de leche

2 medium organic eggs (approx. 55-60g shell on)

100g (1/2 cup) caster sugar

1/2 tsp espresso coffee powder

1/4 tsp fine sea salt

 

Method

1. Pre-heat the oven to 160ºC/140ºC fan/gas mark 3 (320ºF/275ºF fan).
2. Chop or break the chocolate into small pieces and leave to melt, without stirring, in a heatproof bowl suspended over a pan of simmering water (or on a low heat in the microwave). As the chocolate melts, gently stir in the dulce de leche and turn off the heat.

3.  Break the eggs into a large bowl, add the sugar, salt and coffee powder and beat until thick and fluffy.

4.  Stir the chocolate and dulce de leche into the mixture. You need only two three or three stirs to incorporate it. Do not over-mix it.

5.  Transfer to containers using a rubber spatula.  Heatproof china ramekins are ideal for these, but you can also bake them in ovenproof cups. I’ll use espresso cups if I’m making them as a dessert at a dinner party.

6.  Put the containers into a roasting tin or baking dish. Pour enough boiling water to come halfway up the sides of them, then bake for 20 minutes until the surface is lightly crisp  – like a macaroon – and the inside rich, thick and creamy.

7.  Serve with a teaspoon and, if you wish, some cantucci or brutti ma buoni (hazelnut) biscuits.

Sheree’s Handy Hints

1. As they bake, a soft crust appears on these puddings, while the inside stays rich and fondant-like. They will stay like that for an hour or two, should you wish to make them a little ahead of time.

2.  The recipe is scaleable should you wish to make more (or less).

3.  I have baked these chocolate puddings hot for dessert at lunchtime and then my beloved has enjoyed another one cold in the evening, when it is like a thick, fudgy chocolate mousse.

4.  I think you could also play around with the flavour by adding a tbsp organic orange zest (chocolate-orange) rather than the 1/2tsp coffee powder which just enhances the chocolate flavour.

5.  You might be wondering what to do with the rest of the jar of dulce de leche? Never fear, I have some ideas.  Sheree has thought of everything.  I like her way of thinking.  She is already thinking ahead with what to do with the leftovers, assuming there are any leftovers.

 

A dollop of dulce de leche in your coffee will add sweetness and creaminess. Try it in your morning cup of “Joe” and you will never want to start your day any other way. This also works nicely in iced coffee or hot chocolate, especially when topped with whipped cream.

– Next time you make porridge, pancakes, french toast or waffles trade maple syrup for dulce de leche. Warm it in the microwave or on the stove and drizzle over breakfast for a morning delight.

– Instead of using buttercream to ice cupcakes try using dulce de leche as a topping. I’ve also used it in Caramel Banana Cake.

– Dulce de leche makes a fun dip or sauce for fruit and it’s delicious drizzled over ice cream

– If you adore sweet and savoury combinations try pairing dulce de leche with cheese (after all, they are both made from milk). Sounds yummy?

Thank you so much for sharing your decadent recipe Sheree.  This looks and sounds so delicious!  I love dulce de leche.  But I also think I have just gained another 10 lbs or so.  Thanks.  No, really, I am very appreciative and I thank you so much for sharing your recipe with everyone here at “A Jeanne in the Kitchen”.  I think everyone is going to love, love, love this recipe just as much as your special man does.

This picture says it all.  This is one happy man.  Love is in the chocolate pudding.

This is just one of many fabulous ideas that comes from YOU!!!!  The “Kitchen” is always looking for new ideas and new recipes.  You can send me your recipes any time.  Send them to my email address at ljbjej@q.com,  along with pictures, the recipe, with at least one picture of YOU, the chef, as well as your first and last name and contact information. I always want to know what’s cooking in your kitchen.  You just never know.  You could be my next guest chef too.

 

Steve McLeod, from  stevescountry has nominated me for the Versatile Blogger Award.  I think this is so cool and special.  Not only am I being recognized, but I am being recognized for more than just my cooking skills as well, by you, my fellow blogging community.  Thank you, thank you, thank you Steve.  I am very touched and honored.

The Versatile Blogger Award can be awarded to someone for a variety of reasons.  It can be because of the quality of their writing, the uniqueness of the subject or subjects  covered, the level of love that shines through the page with their blogs, and/or the photographs used to show and express that love.  Whatever the reason, it is a symbol of love from fellow bloggers who see something special in us and what we do.

The Versatile Blogger Award Rules:

1} Thank the person who nominated you

2} Link to the blog of the person who nominated you

3} Share 7 facts about yourself

4} Nominate 15 more bloggers for the Versatile Blogger Award

 

Seven Facts About Me:

Well, I don’t know if I have much more to add.  I think those of you who have been following me already know a lot about me, but I will try.

 

1.  Like Steve, I too enjoy being unique.  I will never join the crowd just because it is the popular thing to do.  I will always be true to my self.
2.   I am a risk taker.
3.   I am easily bored if things are to tamed and polite.  Whether or not I intend to, I seem to always rock the boats and make waves and splashes, no matter where I am or what I do.
4.   Even though I am most definitely an extrovert, I also have a shy side too.  Sometimes I wonder if the extroverted personality is a protective shield for my shy side.
5.    As much as I try my best to be positive, life tears me down more often than I like to admit, and sometimes it is very difficult to maintain a positive attitude.  Because I am a realist, I have become a lot more jaded than I would like to be, but at the same time, I will never be one to stick my head in the sand either.
6.   I will try just about anything.
7.   Someone who is allowed into my close inner circle of friends, is most often a friend for life.  I am very hurt and saddened if they let me down, and it really knocks the wind out of my sails when they do.  Because of this, I can be very slow and cautious before letting people into that inner circle.

 

I have adopted the motto of only nominating a few people rather than a multitude of people for awards.  I think people can shine more if the playing field is smaller.  But, that being said, there are so many wonderful and fantastic bloggers out there, that it is becoming more and more difficult to nominate people, because everyone is their own shining star in their own right.

My nominees for this Versatile Blogger Award Are:

1. gifted50
   @gifted50
2. DC Gilbert
   @darrencgilbert
3. phicklephilly
   @phicklephilly

All of you shine at what you do, and it shows.  There is definitely a passion that comes through with each blog you post, more and more of your personalities come out all the time.  I love it.  Keep up the good work.  🙂

 

 

 

 

 

 

 

October is almost over and I still have not found my next guest chef.  But, that does not mean it’s to late.  No, no, no.  It’s never to late to send me your recipes and pictures.  It’s never to late to be a guest chef.  The rules are simple.  All you have to do is send me your recipes and pictures of those recipes, with at least one picture of you and your first and last name so we can all get to know you, along with your stories of why you chose the recipes you did, to my email address at ljbjej@q.com

So …… What’s cooking in your kitchen?

 

You all know how much I love to re-create from leftovers.  It has kind of become a game for me;  what can I re-create next?  I had some of my Heirloom tomato salad,  All About the Heirlooms but I did not have any salsa.  We eat a lot of salsa too.  So …  I did what any creative chef would do.  I turned my Heirloom tomato salad into salsa.   All I needed to do was add a couple more ingredients and pulse it all together in the food processor, and voila!  The salad is now salsa.

I went from this to …

to this in just seconds.

All I added was 1 jalapeno, a little cumin, some red pepper flakes, green onions, some cilantro and a bit of lime juice.  I also had a few more tomatoes that needed to be used, so into the mix they went as well.

I knew we needed something very quick for dinner tonight, since I literally had NO time to spend in the kitchen today.  I had a very busy day that ended with a fun swim meet.  So when I got home, it was just a simple dinner of quesadillas, with this delicious salsa on top.  Quesadillas are often our quick and easy go to dinner when time is not on our side.  They are tasty, healthy, quick, AND they are often using up some of our leftovers.  It doesn’t get much better than that.  🙂

 

 

 

The only thing cooking tonight is the For King and Country concert.  I absolutely LOVE, LOVE, LOVE this band.  They are so high energy and put on a fantastic show.  This is our  second time seeing them live.  This time was even better than the first time.  The best word to describe the concert is … AWESOME!!!!!!  We saw them at the Broomfield 1st Bank Event Center, literally about 5 minutes from my house.  How convenient is that?  The house was packed.  They put on a fantastic performance, and the show itself was incredible; the lights, the special effects, and of course, the music.  If you haven’t seen them, make a point of doing so.  I guarantee, you are in for a real treat.

For King & Country is simply one of the best new acts in Christian music to come around in years. Joel and Luke Smallbone, brothers of Christian music superstar Rebecca St. James, absolutely enthrall with their superb vocals, particularly when they hit their ethereal falsettos.  They are currently touring on their “Burn the Ships” tour.  I LOVE this cd.

If you like percussion, this is the band for you.  They feature so many drums and percussion instruments of all kinds in their music.  They are the most percussion focused band I’ve ever heard.  I discovered them a couple of years ago with their Christmas song, Little Drummer Boy, and have been a big fan ever since.

The other day someone had brought in a bunch of heirloom tomatoes and left them up for grabs.  At first, I only took one, leaving the others for someone else to take.  But the next day, the tomatoes were still looking for a home, so I just had to take them too.  I love tomatoes of all kinds, and I love tomatoes in just about everything, fixed in all different  ways.  But there is something even more appealing to me about the heirloom tomatoes.  I love how they come in all colors and are often in funky shapes and sizes.  They are all natural tomatoes, and are naturally pollenated.  They may not always look like the prettiest tomatoes, but they sure are the best tasting tomatoes.

This big green heirloom tomato was the first tomato I brought home.  Look at the size of it.  It is almost as big as my pumpkins.

I brought home and purchased a few more Heirloom tomatoes, knowing I wanted to make this delicious Heirloom tomato salad.  After letting the green tomato sit for a couple of days, it has changed colors from a bright, vivid green, to a beautiful sunshine yellow.

Tomatoes are considered “new world” foods.  They originated in both Mexico and Central America, and have been raised by both the Incas and the Aztecs since around 700 A.D.  When the Spanish came to the new world, they took tomatoes back to the old world, where they soon became very popular there as well.  For the most part, they did not become a staple in American gardens or American tables until the 1800’s, though they were popular where there Native Americans or people from “New America” resided.

Because tomatoes are so well loved around the world, they need to be transported. But tomatoes were originally very fragile and did not transport particularly well.  After WWII, the roads, highways and railways were much better and allowed food and goods to be transported much more easily than before.  It was also around this time that people decided to create hybridization programs which would allow tomatoes to be more easily transported.  Many great things came from these hybridization programs, but people were also saying that tomatoes were losing their characteristics and flavors.  So people started saving seeds and created seed banks.  Heirloom tomatoes were born form these seed banks, as well as from immigrants coming in from all over the world, bringing their tomato varietals with them.  Today, there are about 80% less tomato varieties than there were in 1910, but because of these seed banks and new varieties coming from many various parts of the world, once again, we are seeing a lot more variations and types of tomatoes.  I say, “bring in the tomatoes”.

So since my kitchen was now growing Heirloom tomatoes, I needed to create recipes that would showcase all the flavors and characteristics.  I made this fantastic salad that did just that.  The tomatoes were orange, red, green and gold.  They were definitely the stars of the meal.  They were super juicy and full of flavor.  You can eat this salad as a side dish, all on its own, or you can make it a main meal by adding either chicken or ahi tuna.  I added grilled chicken.  I served my salad over a bed of spinach, along with some warmed bread and a light white blend.  It was a quick and easy, deliciously healthy meal.

Heirloom Tomato Salad with Grilled Chicken

1- 2 lbs of chicken or ahi tuna

1/3 cup white balsamic vinegar

1/3 cup sherry vinegar

3/4 cup olive oil

2 TBSP lemon juice

2 TBSP honey

1 1/2 TBSP garlic

1 tsp salt

1-2 tsp black pepper

a few sprigs of fresh thyme, stems removed

2 lbs of assorted Heirloom tomatoes, cut in large wedges

1/2 yellow onion, thinly sliced

shaved Parmigiano for topping, optional

 

Combine the vinegars, olive oil, garlic and seasonings together, and whisk well.

Make enough of the sherry vinaigrette to marinate your chicken or tuna in as well as for the salad.  Combine the tomatoes and onions and mix well.  Pour in enough vinaigrette to give a lot of flavor without over powering or drowning out the flavors of the tomatoes or making them soggy.

Pour some of the dressing over the chicken or the tuna and let marinate for at least 1 hour before cooking.

Once the chicken or tuna is cooked, assemble your salad.  I put mine all on top of a bed of spinach, then topped the chicken with a bit more dressing and some shaved Parmigiano cheese.  The tomato flavors just popped out.  DELICIOUS!!!!